Slow Cooker Chicken Tortilla Soup Recipe

Slow Cooker Chicken Tortilla Soup Recipe

Busy families know that the crock pot was an amazing invention! How many meals (lives!) have been saved by this slow cooker wonder! While Crock Pot Chili is by far our favorite, this Chicken Tortilla Soup is a close second. It’s super easy, flavorful and the kiddos love it too.

You can even throw in frozen chicken! This is also one that I sometime hide veggies in, any colored peppers are the best addition.

Chicken Tortilla Soup

Ingredients

1can chili beansor I use red kidney beans and about a 1/2 T chili powder

1can black beans

1can navy beans

1can whole kernel corn

210 oz cans diced tomatoes with green chilies

do not drain any of the beans/veggies

1can tomato sauce

1can chicken brothor equivalent using bouillon

1package taco seasoning

3whole skinlessboneless chicken breasts

shredded cheddar cheese

crushed tortilla chips

Instructions

Add all ingredients into the crock pot, with the chicken going in last. Press down chicken until it is just under the other ingredients. Cook on high for 3-5 hrs.

5 hrs into cooking (depending on if your chicken was thawed and your slow cooker's heat), remove chicken from the soup base. Allow to cool a bit and then shred the chicken. Do this by slicing across the grain of the meat. Chicken that is cooked enough will fall apart. If not shredding easily, return chicken to pot for a little longer.

Return fully shredded chicken to the pot, turn down heat and cook for another hour.

After dishing out soup, top off with shredded cheese and tortilla chips.

UPDATE: I recently learned that the Chicken Shredding Hack is amazing! I haven’t tried it for this recipe yet. But will next time. I think you would need to do it in another bowl… Let me know if you try it. Learn more about this kitchen hack here.

Going to make this for your fam? Be sure to come back and tell me how it turned out? I’d love to hear any additions/changes you made as well!